Hazelnut Prune Gingerbread Cookies
Ingredients
- For the cookies
- 300 grams Pastry flour
- 1 tsp Baking powder
- 100 grams ground Hazelnuts
- 125 grams Prune
- 1 Tbsp cocoa powder
- 150 grams honey
- 1 egg
- 1 egg yolk
- 3 tsps Gingerbread spice
- For decorating
- 150 grams powdered sugar (plus more as needed)
- 2 Tbsps lemon juice
- almonds
- candied Fruit
- Non-pareils (and other candy decorations)
Preparation steps
For the cookies, mix flour and baking powder in a mixing bowl and fold in hazelnuts. Pit prunes and puree with an immersion blender. Mix prune puree, cocoa powder, honey, egg, egg yolk and gingerbread spices. Using a stand mixer fitted with a dough hook, knead prune mixture into flour mixture to a firm dough. Cover dough and let stand overnight at room temperature.
Preheat oven to 180°C (fan: 160 C)(approximately 350°F). Roll out dough between two sheets of plastic wrap about 0.5 cm thick (approximately 1/8 inch thick). Cut circles, stars and other shapes as desired with cookie cutters from dough, place on a baking sheet lined with parchment paper and bake about 20 minutes. Remove cookies to a wire rack to cool completely.
For the icing, mix powdered sugar, lemon juice and enough water to a smooth, thick consistency. Place icing in a pastry bag fitted with a round tip and pipe icing onto cookies as desired. Use icing to attach almonds, nonpareils and decorations as desired to cookies. Let icing dry before serving cookies or storing in an airtight container.
